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Sweet Milk Pancakes ( Ka Noom Tokyo )




Source of Recipe


Appon at December 19, 2005


List of Ingredients




100 gms Coconut or other GF Flour
3 Teaspoons Baking Soda
1 Teaspoon Salt
1 Egg
4 Tablespoons Sugar
300 ml Coconut Milk
2 Tablespoons Oil or melted margarine
1 Teaspoon Vanilla Essence

*Ingredients For Cream Filling*
1 Egg
3 Tablespoons Sugar
1 Teaspoon Salt
100 ml Water
100 ml Coconut Milk
5 Tablespoons Margarine
2 Tablespoons Cornstarch

*Ingredients Taro Filling*
50 gms Taro
2 Tablespoons Sugar
1 Tablespoon Oil


Recipe



1. Sift the flour mix and soda together.
2. Whip an egg until fluffy, add the sugar, salt and blend. Add the coconut milk, flour, butter, and vanilla essence and continue blending. Leave 20 minutes to rest.
3. You will need a good clean flat non stick frying pan for this, a little oil (I would suggest non-stick spray) while frying can help, but these pancakes are very soft and need to be fried carefully.
4. Heat the frying pan. Pour a small amount of the mixture onto the pan and use a spoon to shape it into a circle and fill any holes. For this recipe you want small pancakes, no more than 8cms across.
5. Fry gently until the pancake is brown, then turn it over. While the other side is cooking, spread some of the filling onto the pancake, then roll it up and set it on a serving plate. Serve warm.

*Preparation for Cream Filling*
1. Whip the egg with the sugar and salt.
2. Add the water, coconut milk, margarine, and cornstarch and put into a saucepan and cook over a low heat until the cream is mixed and thick, then leave to cool.

*Preparation for Taro Filling*
1. Steam the taro until cooked.
2. Purée the taro in a blender together with the sugar.
3. Heat the taro in a saucepan over a low heat, to drive off excess water and thicken it. Once it's thickened, leave it to cool.